Restaurateur Amy Morton (Found) and James Beard Award-winning chef Debbie Gold have made manifest their three decades years of friendship and collaboration in the form of LeTour, a contemporary French brasserie with strong Moroccan influences in suburban Evanston. The round restaurant — a nod to the full-circle nature of the partners’ relationship, which began 30 years ago at Morton’s first restaurant — launched in late fall 2022 and continues to draw patrons for steak frites, classic Lyonnaise salad, and chicken tagine with green olives and apricots.

A rare Cambodian restaurant in Chicago serving traditional Khmer cuisine made its debut this summer, shining a long-awaited spotlight on the deep and complex flavors of the Southeast Asian country. In just a few months, owner Mona Sang (who lost her Lettuce Entertain You Enterprises job during the pandemic) has drawn hoards to Rogers Park with her menu — an often-changing assortment of classic Khmer dishes such as Nom Bahn Chok and Plear Sach Koh — and family’s riveting story of surviving the Cambodian genocide.

Irene’s is from the owners of Press Room, one of the best wine bars in the city. They’ve remodeled a space that’s housed diners under a revolving door of owners through the years. One of the diners belonged to the co-owner’s parents. At Irene’s, the food doesn’t come from a can — expect veggies from top farms and meats from well-known vendors. The pies are even from Bang Bang. Irene’s is for folks who love diner breakfast and lunch but don’t want their stomachs to pay for it later.

The Meadowlark, the diminutive and moody cocktail bar that made its fall debut in the same Logan Square corner that houses sister venues Lardon and Union, has already made a noteworthy splash with its opening menu from beverage director Abe Vucekovich, formerly of the Violet Hour. The lineup, presented in a beautifully designed and illustrated booklet, draws inspiration from the native birds of the Midwest with options such as the Ruby-Throated Hummingbird, made with Bolivian brandy, Amontillado Sherry, amaro, and smoked orange bitters; and the Snowy Owl, a concoction of Quebranta Pisco with creme de cacao, orgeat, and a whole shaken egg. Future selections could channel the 1920s-era Parisian cocktail revolution or iconic New York City punk club CBGB. This space fills up quickly and reservations are highly recommended.

French cuisine is perched to be trendy once again in Chicago, enjoying the same surge in popularity it’s seen in New York in recent years. The project kicking off this renaissance is Obelix, the project from the Poilevey brothers — they grew up in the restaurant world watching their parents open Le Bouchon and Le Sardine. This modern bistro is a French American take with items like a foie gras taco and a menu section dedicated to duck. Also, look out for outstanding desserts; it wouldn’t be an terrible move to grab a nightcap and something sweet.

The Chicago location of this Japanese chain features a stunning design with hexagonal booths and the restaurant’s famous Mega Ramen. Chicago famous Chinese restaurateur Tony Hu (Lao Sze Chuan) helped bring Kyuramen to River North. Beyond the Japanese snacks, there’s a full line of juices. 

It’s OK to hold a healthy amount of skepticism when it comes to Planta Queen, a vegan mini-chain with locations in Miami and Toronto. How will this meat- and dairy-free food translate in Chicago? Well, quite well, as the city doesn’t have enough upscale vegan restaurant downtown (especially with the recent closure of Althea). Enjoy fun vegan nigiri, Chinese and Japanese noodles, and more. So far, it’s been a hit in River North and rumor has it that the food’s even made the most stubborn meat and potatoes fan happy. So much for The Jungle.

Any time a bar opens with food from a chef who’s helmed a three-Michelin-star restaurant (Grace), eaters should take note. After, the companion lounge inside the same building as Ever, chef Curtis Duffy’s newest restaurant, shines with elevated bar bites such as duck wings, wagyu or hamachi skewers, and caviar flights. The experience, inside a dark and modern space, is unique and reservations are highly recommended.

Chinatown’s first cocktail bar, a speakeasy-style spot tucked inside the nearly 50-year-old neighborhood institution Moon Palace, has bounded out of the gate since its May debut, attracting crowds with a menu of Asian-influenced cocktails made with liquors like baiju, soju, and shochu in sleek, Blade Runner-esque digs. Nine Bar is the creation of bartenders Lily Wang (Estereo) and Joe Briglio (Blind Barber), and features a fun snack menu from chef Elvis Mom (Spinning J) that includes Hong Kong-style French toast with vegan milk bread, a McKatsu sandwich with American cheese and Bulldog tonkatsu sauce, and waffle fries smothered in mapo chili sauce.

Chicago’s been waiting for this hot pot restaurant, a chain with more than 800 locations from China’s Sichuan province. They’ve Americanized the name (it’s Xiaolongkan elsewhere). Tony Hu (Lao Sze Chuan) helped bring the restaurant to Chicago; it opened its first American restaurant this summer in New York. There’s another in Houston, too. It’s a gorgeous restaurant that offers a trip through Chinese history, and Hu calls it the “most authentic” hot pot experience in town as it celebrates the communal dining tradition. 

The third restaurant from Virtue chef and Beard Award winner Erick Williams is a tribute to cajun and creole cooking. Named for his aunt, Daisy’s is a sports tavern with po’ boys, fried chicken, and cold beer. Hopefully it will give the South Side another anchor, a more casual spot to hang their hats.

In Irving Park, a new tabletop game cafe serves Puerto Rican finger foods and a Chicago favorite, the legendary jibarito. Stay and Play cafe is a unique family-focused restaurant; there’s even a children's menu. 

Even though dinner service hasn’t debuted — it debuts on Friday, February 3, the Sears’ former headquarters has a buzz. Kindling sits on the ground floor of the Willis Tower with a James Beard Award-winning chef, Jonathon Sawyer, helming a live-fire kitchen which brings a little flair to a well-thought out menu with a little bit for everything. Confit chicken wings, fresh pastas, and plenty of meaty specials are part of the restaurant’s repertoire.